Best Way To Trim Fondant From The Cake-Help!

Decorating By springlakecake Updated 16 Aug 2006 , 9:21pm by sugartopped

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springlakecake Posted 16 Aug 2006 , 8:26pm
post #1 of 7

What it the best way to trim fondant from the cake? I have made a few MMF cakes now and my trimming around the bottom needs a little work. After I cut it, it always seems like it dries and crumbles there a little or shrinks up. I have been able to cover it with the borders, but maybe I am just not doing it properly. So I guess I am asking at what length it should be cut, or should it be wrapped underneath the cake circle? etc.

Or what does everyone else's look like underneath the border??

6 replies
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Doug Posted 16 Aug 2006 , 8:27pm
post #2 of 7

i generally use pizza wheel to cut about 1/2 inch from cake and then tuck the excess under.

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Lalana Posted 16 Aug 2006 , 8:29pm
post #3 of 7

I use kitchen shears (aka scissors) to trim since I have it up on a turntable, and then tuck it under the cake board.

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springlakecake Posted 16 Aug 2006 , 8:31pm
post #4 of 7

okay tuck it under...that must be the trick...thanks. does it just stay under or is there some special method?

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redsoxgirl Posted 16 Aug 2006 , 8:40pm
post #5 of 7

one of the gals that does the Super Amazing cakes (i can't remember which but i'm sure you know who they are) posted that she trims the fondant but leaves excess at the bottom. then she places the cake on an inverted cake pan (the same size pan you used to bake the cake) so that the fondant Hangs down below the cake. She lets it sit overnight so that the fondant "falls" and hardens a bit. In the morning the excess is trimmed and viola! no shrinkage or excess due to weight.

i hope i explained that clear enough so it is helpful to you. i tend to get off track or ramble sometimes : )

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Lalana Posted 16 Aug 2006 , 8:48pm
post #6 of 7

Well I had a little trouble on the last one so I wet my finger as I tucked it under the cake board, which seemed to help make it stick. If you aren't tucking it under the board and just the cake then it should stay when you set the cake on the board. Hope that makes sense....

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sugartopped Posted 16 Aug 2006 , 9:21pm
post #7 of 7
Quote:
Originally Posted by redsoxgirl

one of the gals that does the Super Amazing cakes (i can't remember which but i'm sure you know who they are) posted that she trims the fondant but leaves excess at the bottom. then she places the cake on an inverted cake pan (the same size pan you used to bake the cake) so that the fondant Hangs down below the cake. She lets it sit overnight so that the fondant "falls" and hardens a bit. In the morning the excess is trimmed and viola! no shrinkage or excess due to weight.

i hope i explained that clear enough so it is helpful to you. i tend to get off track or ramble sometimes : )




AHHHH!! I see...what a great idea....my problem is that after it sits overnight I get extra 'hanging' b/c of the weight and then it just looked terrible b/c it would bubble around the edge!! But I LOVE this idea and will have to give it a try!!

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